This soup is DELICIOUS! Rob isn’t a soup lover like I am, but he loves this soup. It’s quick and easy and will be a family favorite! Recipe below 👇🏽. Be sure to like and save! 1 TBSP olive oil 1/2 medium onion-chopped 1/2 red bell pepper-chopped 2 (10 fluid ounce) cans Rotel diced tomatoes and green chilies with juices 3 cups low sodium chicken broth 1 TSP garlic powder 1 TSP ground cumin 1 TBSP chili powder 1 (12 fluid ounce) can corn-drained 1 (14 fluid ounce) can black beans-drained and rinsed 1 (8 ounce) block of cream cheese-softened 2 cups cooked/rotisserie chicken-shredded Salt and pepper to taste Toppings (optional) fiesta blend shredded cheese, avocado, tortilla strips/chips. 1. Add oil and onion to a soup pot and sauté over medium high heat for 5 minutes. 2. Add chopped bell pepper and sauté for 3 minutes. 3. Add all the remaining soup ingredients to the pot EXCEPT for the cream cheese, chicken, salt and pepper. 4. Increase the heat to high and bring soup to a boil. Turn down heat so it’s gently simmering (uncovered) for 5 minutes. 5. Cut the cream cheese into smaller pieces and add it to the soup. Let that completely melt. 6. Stir in chicken and cook for another 5-7 minutes. 7. Season the soup with salt and pepper and serve with toppings as desired. LTKHome LTKfoodie